Kale, Prosciutto and Pinenut Pizza
1 bunch green kale, washed, dried
2 tbs extra virgin olive oil
1 long red chilli, finely chopped
1 long green chilli, finely chopped
2 garlic cloves, crushed
1/2 cup tomato passata
6 slices prosciutto, torn
150g fresh ricotta, broken into pieces
2 tbs pine nuts, toasted
20g parmesan , finely grated
Lemon wedges, to serve
3/4 cup warm water
1 tsp instant dried yeast
1/2 tsp caster sugar
2 tbs olive oil
2 cups plain flours
- To make the pizza dough; combine the water, yeast, salt, sugar and oil in a jug,. Sift flour into a large bowl, add the yeast mixture and mix to form a soft dough. Turn dough onto a lightly floured surface and knead for 8 minutes or until elastic. When you press the top of the dough it should bounce back and leave no indentation. Cut the dough in half.
- Put two large baking trays into the oven, increase oven to 220°C fan forced. Remove the centre stem from kale leaves. Tear kale into pieces. Combine oil, chilli and garlic in a large bowl. Add kale, toss to combine.
- Roll each piece of dough out on a sheet baking paper to cm round.. Spread ¼ cup of passata over each pizza dough. Top with ricotta, kale and prosciutto. Transfer pizzas the hot baking trays and bake 12-15 minutes or until base is golden and crisp. Scatter over pine nuts and parmesan. Cut into wedges, serve with lemon wedges.